Search Results for: label/fermentation/page/5/2011/04/making-it

579 results

Pickled!

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Fermentation, Food
2 Comments
...these traditional types of pickles are rare outside of expensive health food stores. For those of you who couldn’t make it or those of you who’d like to try some other fermentation projects, we strongly recommend picking up a copy of Sandor Ellix Katz’s book Wild Fermentation ....

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Three Things I’ve Learned About Baking Bread With Whole Grain

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Bread, Food
25 Comments
...h loaves until I figured out that I needed to shorten the first rise (bulk fermentation). The white breads I used to make required a four to five hour bulk fermentation. The whole grain breads I’m baking now seem to do fine with just three hours (depending on the weather, of course). Once I shape my dough, I put it in the fridge to proof overnight. The time in the fridge makes wet dough easier to handle and develops the flavor. And that cold dough...

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Make Your Own Chalkboard Paint II

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Design
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...e Root Simple compound was making our own chalkboard paint and using it to label all of the cabinets in our garage workshop. In the past month, inspired by a visit from über-maker Federico Tobon, I’ve taken up the task of pimping out the workshop with a proper workbench and table saw. I’ll blog about Workshop 2.0 when I’m finished with the renovation, but the chalkboard paint hack is worth a repeat mention. Thanks to the chalkboard paint, when I w...

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Fermentology: Mini Seminars About Cultured Food

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Fermentation, Food
...d will be recorded and available afterwards on the Applied Ecology Youtube page. Registration here! Follow us on twitter or facebook for updates. A closing note: I’m fortunate to be able to stay at home, with plenty of food, and watch fermentation seminars. Many are not so lucky. I have a friend and neighbor who runs several farmers’ markets through a non-profit called SEE-LA. They are soliciting donations to support families sheltering in place i...

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Use Your Microwave as Dough Proofing Box

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Bread, Fermentation, Food
4 Comments
...it works great. There are reasons you might want to cool dough and prolong fermentation, either to develop flavor and/or to put off your baking time to a more convenient hour. Your proofing box and refrigerator thus become, to use an old person metaphor, like the fast forward and pause buttons on a VCR. Concluding note I’ve gotten back into bread baking after a pause, specifically making whole wheat breads. If you’d like to try baking yourself, at...

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